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2 lb Lamb; trimmed of fat & cut into 1/4-inch dice
3 tb Olive oil
1 Yellow onion; diced
4 Cloves garlic; crushed
2 tb Plain chili powder or more; to taste
1 tb Whole cumin seeds
1 ts Whole oregano leaves
2 Jalapeno peppers; seeded and chopped
2 Sweet bell peppers; seeded and chopped
3 Ripe tomatoes; diced
1 cn (8-oz) tomato sauce
1 tb Worcestershire sauce
1 lb Dried kidney beans; soaked and cooked (see "Texas Chili" recipe)
In a large Dutch oven brown the lamb in the olive oil, along with the onion, garlic, chili powder, and cumin seeds. When the meat is browned and the onion clear, add the remaining ingredients, including the cooked beans. You may need to add a bit of water to cover everything. Cover and simmer for 1-1/2 hours, watching that the dish does not dry out.